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Cherry Cheesecake with Ganache
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Prep Time:
30 minutes
Total Time:
9 hours 35 minutes
Indulgent cherry cheesecake with dark chocolate ganache - perfect for any occasion, easy to make and irresistibly delicious.
Ingredients:
  • 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 15 cookies)
  • 1/4 cup butter, melted
  • 4 packages (8 oz each) cream cheese, softened
  • 1 1/4 cups sugar
  • 4 eggs
  • 1/2 cup whipping cream
  • 1 teaspoon almond extract
  • 1 bag (16 oz) frozen dark sweet cherries, thawed, drained and patted dry (3 cups)
  • 1/2 cup dark chocolate chips
  • 1/4 cup whipping cream
  • 3 tablespoons corn syrup
Instructions:
  • Preheat oven to 325°F. Prevent leaking by securely wrapping the outside bottom and side of a 10-inch springform pan with heavy-duty foil. Grease the inside of the pan with cooking spray. Combine crust ingredients in a small bowl and press into the bottom of the pan. Bake for 8 to 10 minutes until set. Lower the oven temperature to 300°F and let the crust cool for 10 minutes.
  • In a large bowl, use an electric mixer to beat cream cheese and sugar until fluffy. Mix in eggs one at a time until blended. Stir in 1/2 cup whipping cream and almond extract. Pour 4 cups of the filling over the crust, then add cherries. Finish by topping with the remaining filling to cover the cherries.
  • Bake at 300°F for 1 hour 15 minutes to 1 hour 25 minutes, until the cheesecake's edge is set at least 2 inches from the pan's edge while the center still jiggles slightly. Turn off the oven, crack the door open 4 inches, and let the cheesecake sit in the oven for 30 minutes. Use a small metal spatula to loosen the cake from the pan. Allow the cheesecake to cool in the pan on a rack for 30 minutes, then refrigerate for at least 6 hours or overnight before serving.
  • Microwave ganache ingredients in a small microwave-safe bowl on High for 1 minute and 30 seconds, stirring once, until smooth. Spread over cheesecake, then chill for 30 minutes. To serve, gently run a small metal spatula around the edge of the pan, carefully remove the foil and side of the pan. Cover and refrigerate any leftover cheesecake.

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